Chicken, Mushroom, Sugar Snap Peas, And Red Bell Pepper Stir-Fry

• 2 tablespoons soy sauce, plus extra for serving
• 2 tablespoons dry white wine
• 2 teaspoons cornstarch
• 1 teaspoon peeled grated fresh ginger (or more to taste)
• 1 large garlic clove, minced
• 1 lb chicken tenders, cut into bite-size pieces
• 3 tablespoons peanut oil or 3 tablespoons vegetable oil, divided
• 4 ounces mushrooms, sliced
• 1 stalk celery, sliced diagonally into 1-inch slices
• 1 cup sugar snap pea, trimmed
• 1/2 red bell pepper, cut into 1/2-inch pieces
• 6 green onions, including some green tender tops, sliced (plus finely chopped green tops for sprinkling on top)
• 1 cup long-grain white rice, cooked according to package directions (3 cups cooked)

1. In a large bowl, whisk together the soy sauce, wine, cornstarch, ginger, and garlic.
2. Stir in the chicken and let it stand at room temperature for 10 minutes.
3. In a wok or large skillet over med-high heat, add 1 1/2 tablespoons of the oil.
4. When the oil is hot, remove the chicken from the marinade with a slotted spoon and add it to the wok.
5. Reserve the marinade.
6. Stir-fry until the chicken is cooked through, 3-4 minutes.
7. Transfer the chicken to a plate.
8. Add the remaining 1 1/2 tablespoons oil to the wok.
9. When the oil is hot, add the mushrooms, celery, sugar snap peas, bell pepper, and sliced onions and stir-fry until the vegetables are tender-crisp, about 5 minutes.
10. Return the chicken to the wok along with the reserved marinade and stir-fry until heated through and the sauce is thickened, 2-3 minutes; taste and add salt/pepper or red pepper flakes, if needed.
11. Sprinkle with the green onions.
12. Serve immediately with the rice and additional soy sauce.

soy sauce, white wine, cornstarch, ginger, garlic, chicken tenders, peanut oil, mushrooms, celery, sugar snap pea, red bell pepper, green onions, longgrain white rice

Taken from www.food.com/recipe/chicken-mushroom-sugar-snap-peas-and-red-bell-pepper-stir-fry-495779 (may not work)